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Kalyn's Kitchen Picks: Spike Seasoning

Recently I created an archives page for all the Kalyn's Kitchen Picks posts I've written (featuring products I love and buy over and over again) and I was surprised to realize I'd never written an official pick for Spike Seasoning. How did that happen, when this blend of spices is something I use almost daily? Then I found a post back in 2005 where I'd written about Spike, so I'm just updating that post here instead of cluttering up the interwebs!

Truly my love for Spike has not wavered to the current day, despite some of the anti-Spike comments (which are still there from the original post.) Spike has been sold for more than 50 years, so I think it's safe to say I'm not the only one who likes it!

I like the flavor Spike adds to egg dishes, salads, stews and soups, marinades, and roasted vegetables. I think it adds a little extra something to dishes where you want a complex blend of flavors; I probably wouldn't use it for a dish where you want one flavor to dominate.

(Edit - read the debate in the comments about "no added" MSG for clarification. I personally am not concerned about MSG or sensitive to it, and based on what I learned when I wrote this post about MSG for Blogher I consider it to be safe.)

Are you a fan of Spike?If you have your own favorite recipe using Spike Seasoning, please share the link or your recipe idea in the comments!

Just in Case You're Wondering:

I purchased Spike Seasoning myself and this company has no idea whatsoever that I'm writing about their product. All items featured as Kalyn's Kitchen Picks are things I happily buy over and over, and so readers will know that my opinions are completely unbiased, I don't accept review products from the many companies who offer to send them to me.

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66 comments:

Actually, hydrolyzed vegetable protein is a type of glutamine of the MSG variety. So, no there is no ADDED MSG, but there is definitely chemical stuff in there. If you knew how they make HVP, you'd understand.

Rebecca, Spike is a general-purpose seasoning, so any all purpose seasoning salt type blend that you like the flavor of would make a good substitute. (I do have to admit though that Spike is so unique that I'd order it online before I subbed something else for it.) Fresh herbs aren't really the same kind of flavor, in my opinion.

It looks like they're now calling the hydrolyzed vegetable protein "de-fatted nutri-soy granules". (It's in about the same position in the ingredient list, HVP is often derived from soy, and there are no Google hits for this miracle product other than as an ingredient in Spike.)

HVP is a simple way to add MSG to a product and still be able to say "no MSG added". It's not really a mystery or conspiracy; it's just public information that's not widely known. From the FDA flavorings FAQ:

"Are MSG and hydrolyzed protein related?Yes. MSG is the sodium salt of glutamic acid. Glutamic acid is an amino acid, one of the building blocks of protein. It is found in virtually all food and, in abundance, in food that is high in protein, including meat, poultry, cheeses, and fish.

Hydrolyzed proteins, used by the food industry to enhance flavor, are simply proteins that have been chemically broken apart into amino acids. The chemical breakdown of proteins may result in the formation of free glutamate that joins with free sodium to form MSG. In this case, the presence of MSG does not need to be disclosed on labeling. Labeling is required when MSG is added as a direct ingredient."

I was at the health food store the other day and saw this sitting on the shelf and remembered it being in so many of your recipes so I picked up a jar and I'm glad I did! This really does add a ton of flavor to food! I loved what it did to my moms Beef and Noodle recipe and I added some to a steak I had fried...I absolutely love it! Whatever the debate, I guess as long as I'm not eating a bottle of this stuff a day, I don't care... It's darn tasty... Thanks for letting me onto this mix, Kalyn!

I did follow the Grateful Dead around, and I even lived in a VW bus for awhile, but I'm afraid I'm a little too young to be a true hippy. Regardless, I really like Spike on certain things. Namely, hashbrowns and homefries. Peace, love, and happiness, Ms. Glaze

I'm glad to hear I'm not the only one who cares if this stuff has hippie roots!

Lina, I think it's wonderful. Obviously not everyone agrees.

Meeso, glad to hear you liked it!

Lydia, I'll bring you some to BlogHer this summer!

Ms. Glaze, how fun to hear about your adventures. I'm a *bit* older than you and was pretty much a full-fledged hippie for a while, but the funny thing is that my hippie days were well behind me before I ever heard of Spike!

Kayln,Thanks SO much for the link love gal! I LOVE SPIKE seasoning! The Garlic and All Purpose are my favorites and I just think they are wonderful! I sprinkle them on everything from casseroles to scrambled eggs. I love your site so much!!! Thanks again!!

Mimi, it was started by the first commenter, my friend CookieCrumb who said "Spike is just too hippie." It was very popular back in those days, although I think mostly in salads with sprouts, not Alice B. Toklas brownies or joints.

I just wanted to add that since reading about Spike on your blog I have picked up a jar and it is my "secret ingredient" in tuna sandwiches. My sons (8 and 10) have even commented that I make the BEST tuna sandwiches - they won't eat them made by anyone else! :)

Funny about the hippy connection -- Gaylord Hauser was anything but, just a health nut in the 30's. Even with the salt version, it's a good way to reduce sodium in food. I just found my back-up 'stash' (get it?) packed from the last move. I think it's the tangerine (?) that's the real secret. Also in a Japanese blend, togarishi, I think.

Spike is very different from Vege-Sal. Vege-Sal is a blend of salt and a few vegetables, mostly salt and used like salt, to season cooked foods or on raw food like tomatoes. Spike is a blend of many different herbs and flavorings, used to season foods while cooking.

Hi Cooling Fool,Glad you're enjoying the blog! Spike is often sold by health foods, not by the spices. I can find it at Smiths and some Albertsons if I look where the natural foods are. You can also get it at Whole Foods. I know for sure the Whole Foods in Sugarhouse and the one on 400 South both have it.

I've been loving your blog ever since I found it a couple of weeks ago! I've lost 9 lbs on the South Beach Diet and am enjoying your tasty recipes just as much as I enjoyed higher fat/ carb foods prevously. I've been contemplating getting Spike since it's in a lot of your recipes, but I really don't like the flavor of celery at all. Before I buy it, could you tell me if the celery is prevalent?

Christine, glad you're enjoying the blog. I'd definitely say celery is not a strong flavor in Spike. In fact I had to look at the ingredients to realize it had celery. It's such a blend of flavors, I'd say nothing else tastes quite like it.

Living here in Utah I am wondering other than online if there are any local stores that would carry Spike? I check my local Fresh Market but am wondering if I would have better luck at Harmons or a health food store.

Side note thank you for posting these recipes I have just started these diet and have already lost 5 lbs with many more to go.

Kalyn- I've been following your blog for quite some time now. I think I found your blog when I was searching for Cafe Rio copycat recipes. Anyway I read this post a long time go and then stumbled across the seasoning at my local Meijer (store similar to Super Walmart) in Ohio. I was thrilled to find it, and you're right- it's amazing. I've never tasted anything quite like it. Thanks for the recommendation and keep 'em coming. I love your site.

Paula, I haven't used Mrs. Dash so I don't know if it's similar. Spike is a blend of many, many different spices. You can substitute any spice or dried herbs that you like the flavor of in eggs if you're using it for an egg casserole dish.

I'm so glad I found your post! I've been looking for Spike for several years now since my last bottle ran out! :( I can't seem to find it anymore in my regular grocery stores and the managers I've asked for it don't seem to have heard about it either. I'm going to check the health food stores out now since I never thought about looking for it there. Thanks! :) Cat

Hi - Just found your blog and mostly love it. I do NOT understand Spike, however. It's number 1 ingredient is SALT. In most chef's books - this means you're just paying for very expensive salt with a few hints of other things thrown in...maybe just try your favorite top 3 spices from it? Great ideas otherwise! Cheers

You know I've been following you for at least a couple of years now! When you get older like me, they go fast! I kept reading about Spike and today was at Sprouts here in Phoenix actually looking for something else you mentioned when there it was, SPIKE! So an inexpensive addition that I will try!

Kaylyn, I can't seem to find the Spike here locally. I saw an earlier comment about Mrs. Dash. I can find that in abundance, have you had a chance to to try it and compare? I know it's not quite as complex but then there are several varieties.

Also, I just wanted to say you have the most amazing SB blog ever! Time and again I keep coming back! I think I have read you more than my actual SB cookbooks!

Thanks Emily! I'm afraid I haven't tried Mrs. Dash. Spike is sold by the health foods, usually not by the spices, and you can buy it from Amazon.com. I'm betting something like Mrs. Dash would be a good replacement though.

Just tried this tonight and I loved it! I had made the pilgrimage to Whole Foods after work looking for brown rice tortillas (I don't eat wheat at all, not a no-gluten thing, just no wheat). Struck out on that, but I happened by the spices and saw both Spike and the chipotle chile, neither of which is available in the small town I live in. I figured it was meant to be. I did leave out cilantro because I don't care for it, but otherwise made it exactly to your directions. It was delicious! I will definitely be making it again, and plan to share the recipe with some coworkers who also love chickpeas. Btw, saw about your arm on Facebook- yikes! Hope you heal up quickly.

Is Spike more for cooking with and not adding at the table??? We made some vegetable soup and sprinkled it on it. More like Italian seasoning to me which we don't care for, so wondering if cooking with it is better once it gets blended with other ingredients.

My kids love it on hash browns and scrambled eggs, sprinkled on at the table. I've never cooked with it, though I've been using it for over twenty years. I never even thought of using it at the stove! Now I have to try that! -jennifer

People who don't want to buy this or use it, feel free to do whatever works for you. But no need to leave comments here convincing the rest of us why we should not like it. Those kinds of comments won't be published.

I made your cheesy cauliflower tots for dinner last night. The recipe calls for Spike, so I went out and bought some. I used it on my ham and egg muffins this morning. Incredible flavor!!! It's got to be the Spike seasoning! Thank you!

Please tell people if you use this in your food. My throat swells and I have to use an Epi-Pen if I get too much. My sister and daughter get migraines. If it says MSG or hydrolyzed ...protein, then it is the same. Please be cautious about food allergies as it may keep someone from going to the hospital or death. Thank you.

My grandmother used to use Spike for everything. When I was a little girl, (and we're talking like 45 years ago, or so) she would make me Sourdough toast (lightly buttered) and spread some avocado on it and sprinkle Spike (the no salt version) on it. It was SO delicious! That was the only way I would eat avocados back then, except for guacamole :) I hadn't had it in many, many years and just recently came across Spike in the store. I thought, for sure, that it didn't even exist any more! I made the delicious toast that my grandmother made me so long ago and I was flooded with memories and great feelings :) I made some at work one day and everyone asked it. I let them taste it and EVERYONE absolutely LOVED it. Nobody has ever heard of Spike before except for one 25 year old girl who, shockingly, told me that HER grandmother used to make the very same thing for her when SHE was a little girl! Sourdough toast (lightly buttered), avocado and Spike! I highly recommend trying it. I like the Cracked Wheat Sourdough but any kind will do. It's nice to see another Spike lover, Kalyn :) Everyone at my work are running out to buy some now too! hee hee

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